This trifle will look smashing on your Christmas table!!! Layers of custard and jelly, studded with cake and piled high with cream and fruit, it looks stunning in a trifle dish but otherwise just use a glass bowl!
TOP TIP: you can buy the cake and custard ready made (though my recipe uses homemade). But I really recommend making the jelly yourself. It’s such a major component in trifle, it’s easy, and the difference between artificially flavoured packet jelly and real fruit jelly is phenomenal!
Christmas Trifle
The first time I made trifle, I used raspberry flavoured Aeroplane jelly and store bought custard. It looked so fabulous, I was beaming with pride. Blinded by the beauty of the trifle, I completely forgot the first rule of cooking – it doesn’t matter how pretty it looks or how good the photos are if it tastes meh.
One big bite, and I wrinkled my nose with distaste. The jelly flavour was just so incredibly artificial, it was really off-putting because its artificial-ness is such a stark contrast to all the other flavours going on in the trifle.
Now before you go thinking I’m some kind of food snob, let me just say this – I actually don’t mind Aeroplane jelly on it’s own, there’s something sentimental about it. And I thoroughly encourage you to use store bought custard if you are pressed for time (though homemade is really sooooo good!).
BUT PLEASE DO NOT USE FLAVOURED AEROPLANE JELLY IN THIS TRIFLE!!!!
I promise you, it is so crazy simple to make real juice flavoured jelly! All you have to do is use gelatine which is very cheap and easy to use!
NOTE: I used to use flavourless Aeroplane Jelly for the jelly (click here for the original recipe). It’s no longer available, so the recipe uses plain gelatine instead which was preciously an alternative in the notes. Video not yet refilmed. Will do so next year!
For those of you wondering about the difference: Flavourless Aeroplane Jelly was sweet so the recipe called for unsweetened cranberry juice. Gelatine powder is unsweetened so we need to use sweetened cranberry juice.
I think the reason why it makes such a difference to use real Cranberry Juice for the jelly instead of flavoured Aeroplane Jelly is because there is so much of it in the trifle. Also, the jelly is slightly more concentrated in flavour than when you make it per the packet directions because the liquid to crystals ratio is lower, to ensure the jelly is firm enough to withstand the weight of everything piled on top of it.
Other than that, I have no other trifle rules. In fact, I’m pretty relaxed about everything else. Use whatever cake you want for the base – store bought or homemade madeira, Pound Cake or Vanilla Cake, even Christmas cake. Use homemade or store bought custard. Use any fruit you want – even canned is fine. I’d even say it’s pretty ok to use whipped cream out of a spray can over using flavoured Aeroplane jelly!!!
If you want quite neat layers, like depicted, please do follow the recipe carefully for each layer. In my trifle making life, there have been some not-so-pretty trifle efforts (albeit tasty!). Mainly bleeding between the layers, and jelly that set too much before ladling onto the custard, so it looked broken and split, rather than a clear jelly to show off the fruit in that layer.
If you’re catering for a large group this Christmas and/or you want a dessert you can make days in advance, this Christmas Trifle is ideal! Just assemble the layers then refrigerate. The only thing you’ll need to do on the day is whip the cream and pile on the fruit.
Then stand back and admire your handiwork. Beam with pride at how gorgeous your trifle looks. Enjoy that moment, because as soon as people start digging in, it will look like a complete and utter wreck. A delicious wreck. 😂 – Nagi x
Watch how to make it
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Christmas Trifle
Ingredients
- 1 x 450g / 14 oz Madeira cake or Pound cake store bought (Note 1)
- 1/3 cup orange or other fruit flavoured liquor (like Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
- 7 tsp gelatine powder (Note 2)
- 6 cups Cranberry juice, original (ie WITH sugar added, not No Added Sugar, Note 2)
- 500 – 750g (1 – 1.5 lb) strawberries , halved
- 1 each punnet blueberries, raspberries
Cream:
- 2 1/2 cups heavy / thickened cream (or pure whipping cream)
- 3 tbsp white sugar (caster sugar ok)
- 1 1/2 tsp vanilla extract
Homemade Thick Custard (or 900g 1 tub Pauls Double Thick Vanilla Custard, Note 3):
- 3 cups milk (full or low fat)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla bean paste (or extract) (Note 4)
- 1/4 cup caster sugar (superfine sugar), extra
- 4 egg yolks (Note 7 for using leftover whites)
- 1/2 cup cornflour / cornstarch
Instructions
- Cut cake into 2 cm / 0.8" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
- Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).
Cranberry Jelly:
- Heat half juice – Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
- Dissolve geatline – Meanwhile, put remaining room temperature cranberry juice into a very large bowl. Sprinkle gelatine all across surface (don't dump in one place, else you get lumps). Whisk until mostly dissolved (will finish dissolving in next step).
- Pour in hot cranberry juice. Whisk until gelatin is fully dissolved.
Jelly Layer 1:
- Pour HALF the warm jelly liquid carefully down the side of the trifle dish so the cake pieces are submerged. Refrigerate the trifle dish uncovered for 1 1/2 hours until it is partly set. It needs to be set enough so you can gently place a strawberry on it and it will stay on the surface. Proceed to Custard Layer steps.
- Pour remaining warm jelly in a bowl and leave on the counter. DO NOT refrigerate.
- Meanwhile, make the custard so it is ready to use (see below for how to make).
Custard Layer:
- Remove trifle from fridge. Whisk the room temperature custard to loosen. Spoon onto the jelly, smooth surface, press against wall of glass to seal (stops jelly bleed so you get neat layers). Refrigerate uncovered for 1 hour until the surface has firmed up a bit – just enough to hold the jelly (jelly is soft, so custard doesn't need to be fully set).
Partially set remaining jelly
- Give the remaining jelly a good whisk then put it in the fridge at the same time to thicken a bit but not fully set. Refrigerate for 1 hour, but check at 30 minutes to ensure it isn't setting too fast. The jelly should be sloppy but spoonable, scoops up in a small mound. If it fully sets, you'll end up with a "broken glass" effect on the next jelly layer rather than a clear layer (read Note 5).
Jelly Layer 2:
- Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).
Assembling:
- Cream: Beat cream, sugar and vanilla until softly whipped.
- Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.
- Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle 😂
Homemade Custard:
- Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.
- In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.
- While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.
- Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat (it will continue to thicken as it cools).
- Immediately pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter to cool to room temp until trifle is ready to layer with custard. Makes 750ml. (Note 5)
Recipe Notes:
Life of Dozer
Dear Santa,
All I want for Christmas is for this Trifle to fall off the table.
Love, Dozer 🐾
Santa won’t be making good on that wish, but while he was sleeping, Santa accidentally flung some custard on his face and he didn’t even stir….
I cannot wait to try this!! I’ve read your instructions a million times and am feeling confident (famous last words 😹) Could I make this three days ahead or do you think that would be pushing it? Of course wouldn’t do the cream and fruit till the day x
HI Mackenzie – you’ve got this! That will be fine to make ahead, just cover tightly with cling wrap and reserve the fresh cream and berries for the day of serving 🙂 N x
Hey there
This year is my first year making everything from scratch so ill be starting this tomorrow !
I just had 2 questions:
Do you know how many leafs of gelatin I would need if using leafs ?
And also could I use any concentrated fruit juice or is there an alternative to cranberry juice ?
All the best and happy holidays!
Hi Nagi,
Could I please have the original version using Aeroplane Jelly, my local IGA supermarket still had it which I have now bought along with the sugarfree Cranberry Juice.
Many thanks.
Hi Mandy! No problems at all – here it is:
https://fast-enhancement.today/tachyon/2020/12/Christmas-Trifle-Recipe-2017.pdf%3C/a%3E%3Cbr /> I’ve also now linked it in the recipe notes. – N x
Hi Nagi, you are a Christmas star!! ⭐ Thank you so much, your recipe helped me put a smile on each family member’s face! Merry Christmas and I wish you life full of love and joy! 🎄♥️
I use your recipe every Christmas and every year my family always double check I’ll be making that amazing trifle again for the Christmas party. Even people who don’t normally like trifle dig into this one!
Hi Nagi,
I made this last year and plan to make it again as it was such a hit! I still have flavourless jelly crystals in the pantry as I stocked up last time…are you able to remind me of how the jelly recipe worked in the original version with the aeroplane jelly?! I swear you used low sugar cranberry juice but maybe I’m losing my mind?!
Hi Catherine, yes I did! I had to update the recipe as the jelly is no longer made. If you send me an e-mail, I’ll send you a copy of the original recipe 🙂 N x
Just a really quick question – how big is your trifle bowl? I am really looking forward to making this for Christmas Eve dinner 🥳. It looks so tasty, pretty fancy too.
Best wishes Geraldine
3.5 L / 3.5 qt trifle dish 😇
Thank you, I read it in one of the comments after I asked…..
Is 3.5ltrs a large bowl, all I seem to find are labelled as 20cm.
Hi Nagi, Do you think this recipe will work if I substitute the Madeira cake with mini jam sponge Swiss rolls? Hoping to achieve the aesthetics of the sponge swirls on the side of the trifle bowl. I’m not sure if the mini Swiss roll cake might disintegrate into the jelly as it’s a softer cake. What are your thoughts?
Hi Jenny, that should work fine! N x
Hi Nagi, I would like to make this for 18 people. Would I need to double the recipe and size of trifle bowl? Thank you
Hi Denise, this serves 10-14, you can scale up by moving the servings scaler and all the ingredients will adjust for you. You will need to use a bigger bowl too 🙂 N x
Hi Nagi, I would like to make this for 18 people. Would I need to double the recipe and size of trifle bowl?
Having trouble finding jelly. Have looked in both Coles & Woolworths (6 different ones in Doncaster, Bulleen, Templestowe & Diamond Creek. Thanks
Hi Michelle, if you can’t find the flavourless jelly, use the substitute listed in the recipe notes 🙂 N x
Hi Michelle! I’ve now moved the Gelatine option up into the main body of the recipe 🙂 Super easy – and cheaper actually! N x
Nagi, i can’t find your recommended jelly in Coles and Woolies online!!! What’s the substitute for this?
Hi Indriati – it’s all noted in the recipe notes. N x
Thanks Nagi…i dont know why they dont sell it anymore…*Sigh
I made this today for a Christmas lunch and it looked and tasted perfect. Yet again another amazing recipe from your website!
Will this work with agar-agar powder instead of gelatin?
Hi Nagi, you never disappoint. Made the trifle for a Christmas get together was a huge hit everybody raved about it. Also made your potato salad which was delicious to. Many thanks
Hi Nagi, I would love to know what size trifle bowl you are using & did you make it to serve 10ppl or what quantity did you do in yours? Dimensions or liter’s of the bowl would be a huge help. PS it looks amazing and look forward to making it. Thanks 🙂
Hi Lisette, the size is mentioned in the instructions note 1 – with this recipe as written, it filled the bowl as pictured. N x
Nagi,
Made this last year and it was awesome except it looked really small in my trifle dish. Am making it again for a party and need to know what size bowl you’ve used in your photos please???
Amazing trifle recipe!! Flavour is great and you are right – the fresh juice is so much better than artificial flavouring and not overly sweet.
I made this twice last Christmas – once in a large trifle bowl and once in individual trifle bowls – both times were amazing!
Highly recommend.
Thanks so much Mardi!! N x
Hi Nagi, I like really firm jelly, how much liquid should I reduce by? The jelly in the video still looks a bit wobbly for me. Thanks!
Please forgive me if this is in the recipe but what sizer trifle dish do I need for this?!
So excited to try this…with the egg whites from the custard you could make little meringue kisses so you don’t waste the egg whites.
Yes definitely Jamie!! N x
I’ve been tasked with the trifle for the first time this Christmas. As there is always so much food leftover we have found doing individual serves works best for everyone to take some home.
Does anyone have tips on how this can be adapted into smaller single serve cups etc?
Hi Megan, you can simply make the recipe as written but put them in individual servings if you prefer! N x